Thai Chicken Saute

1 3.5oz. bag boil-in-bag rice
1½ lbs. chicken breast tenders
1 tbsp. cornstarch
1 tbsp. fish sauce
4 tsp. canola oil
1 cup sliced onion
2 tsp. bottled minced garlic
1 tsp. bottled ground fresh ginger
1/2 cup light coconut milk
2 tbsp. hot chile sauce
1 tbsp. sugar
1 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro
4 lime wedges

Cook rice according to package directions, omitting salt and fat. Keep warm.
Toss chicken with cornstarch and fish sauce. Heat 1 tsp. oil in a large
nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes.
Remove chicken from pan. Heat remaining oil in pan. Add onion, garlic,
and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or
until done. Stir in coconut milk, hot sauce, sugar, and juice; cook
45 seconds or until thoroughly heated.

Sprinkle each serving with cilantro. Serve chicken mixture over rice with lime wedges.

4 servings